José Andrés on His Trick for Cooking Flavorful Steak—And 21 More Recipes (2024)

FAQs

What do chefs think is the best way to cook steak? ›

The Chef's Way of Cooking A Steak

Just let it go. Once your steak is on your pan, let it sear and simmer down. It is very tempting to constantly check it and/or flip it – but don't. This is how a nice dark char is formed, and this is the correct pathway to your chef's steak.

To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.

If you are pressed for time and want a steak with an excellent outside finish and texture without sacrificing the inside juiciness, then pan-frying is a great option. But if you prefer to cook outdoors or if using fewer oils in your cooking is important, then grilling your steak is the choice for you.

We've already established that the two main seasonings you need for steak are kosher salt and ground black pepper. If you stick with those two, you are sure to have a perfectly seasoned steak every time. However, here are some other seasonings and spices that work well.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

Is it better to pan fry steak in butter or oil? A well marbled steak actually has enough fat in it that you don't need to put any extra oil or butter in the pan. For leaner cuts, use a fat with a high smoke point such as peanut or grapeseed oil, or clarified butter, depending on your taste preferences.

Second, by the time your steak is ready the butter will have moved past browned and onto burnt, creating undesirable bitter flavors. Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter.

Coat both sides of the steak, and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn't pile up, but it should coat the meat. The steak is essentially putting on a t-shirt made of salt and pepper. A skin tight t-shirt.

Is steak better in oven or skillet? ›

Is it better to cook steak in pan or oven? Most steaks can cook in a pan to medium rare. Cooking some steaks in the oven could lead to overcooking or drying out. However, thick steaks like filet mignon may need some time in the oven, too, to ensure that they cook enough on the inside.

The general rule of thumb is: For tough meat, low and slow. For tender meat, hot and fast. For example, if you have a good quality beef steak, heat up a grill outdoors or a cast iron pan on the stovetop indoors, sear each side of the steak so it's nice and brown, and serve it.

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

Season generously until you see a layer of salt on the steak. If your steak is very thick (over an inch), you'll want to use enough salt to actually form a crust on it. Grind a little fresh black pepper over the steak and then gently pat the steak with your hand to adhere the seasoning.

Yes, you can use a rub or a marinade with steak. If you plan to grill the steak, a rub is the best option for adding flavor. See below for rub recipes. Steak that has been marinated has more surface moisture which causes it to cook slower over direct heat.